1 1/2 c Soft coconut macaroons*
24 oz Cream cheese, softened
3/4 c Sugar
4 ea Large eggs
1/2 c Whipping cream
1/2 c Sour cream
2 tb Sweet sherry
1 ts Vanilla
10 oz Red raspberry preserves
1/2 c Whipping cream, whipped
1 x Toasted slivered almonds
Soft coconut macroon cookies crumbs. Press crumbs onto bottom of
greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric
mixture until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in sour cream, whipping cream, sherry and
vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes.
Loosen cake from rim of pan; cool befroe removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges.
Dollop with whipped cream; top with almonds.
Yields
10 Servings